Method
1. Add barley, screwpine leaves and water into a large pot and bring to boil. Once water is boiled, cover and change to low flame and continue to boil for 30mins.
2. Put in Ginkgo nuts, continue to boil for another 30mins.
3. Add rock sugar and adjust according to your taste.
4. Add in beancurd sheet at the end ( 5mins before this dessert is done) or beancurd is broken. If you are using the normal type of beancurd sheet, add in 30mins before this dessert is done.
5. Can be served hot or cold.

* I prefer the beancurd sheet not totally dissolved in the soup, some people prefer it totally dissolved.

44 comments:

yummy! I'm going to pester my mum for this.Every time she makes it everyone will be sitting around the table waiting. Some prefer the beancurd sheets like yours, but I like the ones that will melt :)nevertheless, I'm sure they both would taste really good with lots of ginkgo nuts!

I made this before but it was quite awhile back. I remembered I had to hunt down the special bean curd sheets for this. Btw, I believe I used soy milk as the base soup and it is very delicious, you should try it. :)

It has been a long time since I had this tong sui. People plant a lot of ginko trees here but the mat salleh is not keen of eating it. You can see the nuts scatters all over the place. For me I am just too lazy to remove the shells and the skin :)

This is my all time favourite too. An easy way to remove the skin from the gingko nuts is to freeze them, and when you crack open the shell, the skin will come off easily. Stumbled upon this by accident! I too prefer to chew the beancurd skin, not totally melted.

Love this sweet soup. I just made it a few weeks ago and added quails eggs. Oh, please go to my blog to claim your Stylish Blogger Award. It was given to me by another fantastic blogger, Elisabeth and one of the rules is to pass on to other bloggers whom I think are fantastic and you are one of them in my list. Thanks again for sharing with us all the wonderful stories and recipes. HUGS!

Because of your post, I made this last night! But do you know how to choose beancurd sheets which can totally dissolve in the soup? (I prefer it dissolved :D) Eversince I started making this, I've never come accross any which can... I would ask the seller each time I buy the sheets, whom would always tell me "yes" but all I get are disappointments one after another...(I usually put them in the beginning--all ingrediants dumped in and boiled for 3 0r 4hrs in my slow cooker)

Hi - I love this post. I posted a link to this entry in my new blog. I hope you don't mind. It was related to my latest blog entry. Please visit my blog and leave a comment. http://mindandbeauty.blogspot.com/

Hi Sonia! Thank you so much for the recipe. I have tried it out and my family loves it so much. I'm from Indonesia by the way, and never knew beancurd can be used for dessert too :DI posted the picture on my blog, I'd be glad if you can drop by :)http://raf-selinda.blogspot.com/2014/05/barley-and-beancurd-dessert-with-ginkgo.html